There is nothing more comforting than soup on a chilly night! You probably have your family favorites, and today I’m sharing a soup recipe that has been enjoyed by our family literally for decades…Cheese Soup. This soup was well-known at Swenson’s Ice Cream for years in Jackson, Mississippi before the restaurant closed, and somewhere along the line, we got the recipe. So for my Mississippi readers, this may bring back sweet memories!
Swenson’s served Cheese Soup year-round, but we typically prepare it only in the fall and winter. It is a rich, creamy comfort food, that is certain! Serve as meal with oyster crackers or serve in mugs as a pre-dinner soup!
3 T. butter
6 green onions, chopped fine
1 rib celery, chopped fine
2 cans chicken broth
1 can cream of chicken
1/2 t. pepper
few shakes of garlic powder
1 lb. Velveeta cheese
4 oz Medium Cheddar Cheese, shredded
4 oz. Sharp Cheddar Cheese, shredded
2 cups Half and Half
Saute onions and celery in butter until soft. Add chicken broth and soup, whisking until smooth.
Add pepper and garlic powder, mix, and simmer very low for 20 minutes, covered. Add cheeses, and keeping heat very low, add the half and half. Do not boil.
Cook all over low heat for about 20 minutes. Serve with oyster crackers, Saltines, or bread for a complete meal or serve in mugs as a pre-dinner soup.
Makes about 2 quarts, serving 6-8 as main meal.